| Abstract: | Formation of deposits from liquid foods on heated surfaces during heating and evaporation . In the past, deposit formation on heated surfaces in food processing has been investigated by considering the whole of the deposited material. This precluded reaction kinetic studies and it was therefore impossible to introduce preventive measures. However, ultrafiltration of milk and whey has now furnished model systems in which deposit formation by proteins and salts can be studied separately. The tendency for deposit formation of proteins is similar to the denaturation reaction of whey proteins. The heat sensitive native proteins in the liquid are deposited preferentially on surfaces already covered with reactive proteins. The deposition of milk salts is determined by the degree of supersaturation of the solution. For milk salts deposition, an activation energy was found which is typical for diffusion processes. |
